Mansaf

Mansaf is a traditional Levantine dish widely regarded as the national dish of Jordan. It features tender lamb or goat meat that is simmered in a sauce made from jameed, a dried yogurt product, and is served on a bed of rice or bulgur with flatbread. The dish is typically finished with nuts, most often pine nuts and almonds, and is presented on a large communal platter for sharing.

Core ingredients include lamb or goat meat, jameed or yogurt-based sauce, rice or bulgur, and flatbread such as shrak or pita. Jameed is made from dried, salted milk and reconstituted in water to form a tangy, thick sauce; in some homes fresh yogurt is used as a substitute. The meat is simmered in broth and then placed atop the rice on the serving platter, with the sauce poured around to moisten the grains.

Mansaf is traditionally served during celebrations, weddings, and large gatherings. The act of sharing from a single platter reflects hospitality and generosity, with guests eating with bread and hands or utensils as appropriate to local custom.

Regional variations exist across the Levant. Jordanian mansaf is the best known, but versions appear in Palestine, southern Syria, and parts of the Arabian Peninsula. Some preparations use different types of meat, yogurt products, or garnishes, and the balance of salt and tang can vary by family preference.